Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto Recipe

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Smoked Chicken and Sun-Dried Tomato Sandwiches with Basil Olive Pesto
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Ingredients:

Directions:

  1. Make sandwiches: In a heatproof bowl pour enough boiling water over tomatoes to cover and let stand 20 to 30 minutes, or until soft. Drain tomatoes and pat dry.
  2. Cut loaf diagonally into 4 pieces and halve each piece horizontally. Spread pesto on cut sides of bread and make 4 sandwiches with chicken, tomatoes, and arugula.
  3. Make Basil Olive Pesto: To a food processor with motor running add garlic and blend until minced. Add basil, parsley, and nuts and blend well. Add oil and blend until smooth. Transfer pesto to a bowl and stir in olives. Pesto may be made 5 days ahead and chilled, surface covered tightly with plastic wrap.
  4. Bring pesto to room temperature before using. Makes about 3/4 cup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 550.14 Kcal (2303 kJ)
Calories from fat 474.17 Kcal
% Daily Value*
Total Fat 52.69g 81%
Cholesterol 23.25mg 8%
Sodium 306.82mg 13%
Potassium 261.43mg 6%
Total Carbs 12.31g 4%
Sugars 1.19g 5%
Dietary Fiber 1.7g 7%
Protein 11.18g 22%
Vitamin C 5mg 8%
Iron 1.3mg 7%
Calcium 24.6mg 2%
Amount Per 100 g
Calories 358.22 Kcal (1500 kJ)
Calories from fat 308.75 Kcal
% Daily Value*
Total Fat 34.31g 81%
Cholesterol 15.14mg 8%
Sodium 199.78mg 13%
Potassium 170.23mg 6%
Total Carbs 8.02g 4%
Sugars 0.78g 5%
Dietary Fiber 1.11g 7%
Protein 7.28g 22%
Vitamin C 3.3mg 8%
Iron 0.9mg 7%
Calcium 16mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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